Rating: 3.5 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 1

Cooked cauliflower becomes creamy and luscious when pureed with stock and garlic. It's a simple way to healthier fettuccine Alfredo.

Sidney Fry, MS, RD
Recipe by Cooking Light April 2016

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Jennifer Causey Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Add broccoli and 1 cup cauliflower during last 2 minutes of cooking; drain.

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  • Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 2 cups cauliflower and garlic. Bring to a boil; cook 15 minutes or until very tender. Place cauliflower mixture in a blender. Add milk, butter, pepper, juice, salt, and 1 ounce cheese. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth. Return cauliflower mixture to pan over low heat. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese. Serve immediately.

Nutrition Facts

380 calories; fat 10.2g; saturated fat 5.5g; mono fat 2.5g; poly fat 0.5g; protein 21g; carbohydrates 53g; fiber 10g; cholesterol 26mg; iron 4mg; sodium 547mg; calcium 285mg; sugars 5g; added sugar 0g.
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